MEYER-LEMON AND HAZELNUT TART
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h50m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Crust:Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes.
- Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature.
- Filling:Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours.
- Meringue:Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve.
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Pauline Dee Elias Mbaya
p25@yahoo.comThis tart is so beautiful and delicious! I love the combination of flavors and textures.
Aftab warrich
a-warrich77@gmail.comI made this tart for a party and it was a hit! Everyone loved it.
Kaiden
kaiden54@yahoo.comThis tart is delicious! The lemon curd is the perfect balance of tart and sweet, and the hazelnut crust is a great complement.
Mohammed Rone Ahmed
m.a76@yahoo.comI love this tart! It's so easy to make and it's always a crowd-pleaser.
Umar Wagah
umar_w27@hotmail.comThis tart is amazing! The crust is flaky and buttery, and the lemon curd is tart and tangy. The hazelnuts add a nice nutty flavor.
Joan King
k.j@hotmail.comI've made this tart several times and it's always a winner. It's a great dessert for any occasion.
Hindia Yussuf
yussuf@gmail.comThis tart is so beautiful and delicious! I love the combination of flavors and textures.
anicea joseph
a_j@yahoo.comI made this tart for a party and it was a hit! Everyone loved it.
Khaya Balthafa
kbalthafa@gmail.comThis tart is delicious! The lemon curd is the perfect balance of tart and sweet, and the hazelnut crust is a great complement.
Mdsalman Khan
mdsalman_k@yahoo.comI love this tart! It's so easy to make and it's always a crowd-pleaser.
Lalit Magar
m.lalit94@yahoo.comThis tart is amazing! The crust is flaky and buttery, and the lemon curd is tart and tangy. The hazelnuts add a nice nutty flavor.
sb aitul
asb@yahoo.comI've made this tart several times and it's always a winner. It's the perfect dessert for any occasion.
BeatriX Grip
g.b46@yahoo.comThis tart is so beautiful and delicious! I love the bright yellow color of the lemon curd and the way it contrasts with the dark brown of the hazelnut crust. The tart is also perfectly balanced, with just the right amount of sweetness and tartness.
Snakekelwe dlamini
d-s36@hotmail.comI made this tart for a party and it was a huge hit! Everyone loved the combination of flavors and textures. The tart was also very easy to make, which is always a plus.
Namukwaya Angella
a.namukwaya10@gmail.comThis tart was absolutely delicious! The Meyer lemon curd was tart and tangy, and the hazelnut crust was the perfect complement. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make tart.